Digestively Friendly Chocolate Cupcakes - Gluten Free!
These are digestively friendly chocolate cupcakes made for those with digestive issues. My husband has colitis and these meals don't aggravate it. My hope is that it will satisfy you and not your tummy!
Ingredients
- 1 1/2 cups gluten-free flour
- 1 cup coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp pure maple syrup
- 2 tbsp honey
- 1 cup vanilla almond milk or lactose free milk of choice
- 1/2 cup butter melted
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper or silicone liners.
- In a bowl, sift together the gluten-free flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, syrup, honey, melted butter, eggs, and vanilla extract. If the butter is hot add the milk to cool before adding eggs or they will scramble.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
I use King Arthur measure-for-measure gluten free flour.
Be sure to sift your dry ingredients every single time you work with dry ingredients. It ensures even distribution of leavening agents.
See below for recipe for glaze